I remember, having jamuns whenever i used to visit  my Grandmom’s place. And just enjoy them all day. Jamun is known as Black plums/Java plums in english

 

The three ingredients used here are Heavy whipping cream, jamun preserve and condensed milk,

I made my own jamun preserve, by deseeding fresh jamuns(1+1/2cup) then reducing it down with 3-4tbsp honey.

Ensure your whipping cream and bowl is chilled. Its important to use heavy cream rather than low fat/ fresh creams with <30% fat.

Start by whipping cream and condensed milk together, dont whip it completely. Ttop at semi whipped stage. then add in the preserve and combine well. this quantity would easily fill a half litre tub.

Once the ice-cream mixture is poured in the tin, cover it with a plastic wrap or a cling film, and ensure it touches the ice cream in all the places. 

Doing this ensures no water goes inside the ice-cream, or no crystals of ice forms inside it. 

After an hour or two, take the container out of the freezer and scorch the ice-cream using a spatula and cover it and place it back into the freezer overnight or a minimum of eight hours.

Yield: 500ml

THREE INGREDIENTS JAMUN ICE CREAM

THREE INGREDIENTS JAMUN ICE CREAM

A perfect summer recipe, for all the ice cream lovers out there. This recipe will make you drool

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

  • Heavy whipping cream – 500ml
  • Condensed milk – 200g
  • Jamun preserve – 1cup

Instructions

  1. start by combing chilled cream with condensed milk, untill the cream gets into soft peak stage
  2. Then add in all the jamun preserve combine well and pour into the tin
  3. Cover it with a cling film and put into deep freezer
  4. After an hour or two, take the container out of the freezer and scorch the ice-cream using a spatula and cover it and place it back into the freezer overnight
  5. Sccop it out and enjoy this rich and creamy icecream

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